foryoueats
No results to search

Slow Cooker Shredded Beef Sandwiches

Prep 30m
·
Cook 8h
·
Total 8h 30m
Slow Cooker Shredded Beef Sandwiches Image
@parker_ryan @parker_ryan

Ingredients

(Servings: 6-8)

Steps

1
Heat the olive oil in a large skillet over medium-high heat.
2
Pat the chuck roast dry with paper towels and season generously with salt and pepper.
3
Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the beef to the slow cooker.
4
In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
5
Add the red wine to deglaze the pan, scraping up any browned bits. Cook for 1-2 minutes, then pour the mixture over the beef in the slow cooker.
6
Add the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir gently to combine.
7
Cover and cook on low for 8 hours or high for 6 hours, or until the beef is fork-tender.
8
Remove the beef from the slow cooker and shred it using two forks. Discard any excess fat. Return the shredded beef to the slow cooker to soak in the juices for an additional 20-30 minutes.
9
Preheat your oven to 375°F (190°C). Slice the rolls in half and lightly butter them, if desired. Toast them in the oven for 5-7 minutes until golden and crisp.
10
Layer the shredded beef onto the toasted rolls. Top with a slice of cheese and place the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
11
Serve each sandwich with a small bowl of the strained au jus for dipping. Garnish with fresh parsley if desired.

Nutrition Facts

  • Calories
    250kcal
    12%
  • Fat
    10g
    0%
  • Saturated Fat
    4g
    0%
  • Carbohydrates
    30g
    1%
  • Fiber
    2g
    0%
  • Sugar
    2g
    0%
  • Protein
    20g
    1%
  • Cholesterol
    60mg
    3%
  • Sodium
    600mg
    30%
Percent Daily Values are based on a 2,000 calorie diet.

Comments

Sign in to leave a comment.